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Crispy Pork Belly Crostini
A crispy pork belly crostini with a rosemary tomato jam and caramelized shallots.
Ingredients
Method
Pork Belly
- Season pork belly with salt, sugar, and a few grinds of black pepper.
- Cover and refrigerate overnight.
- The next day preheat the oven to 450 degrees Fahrenheit.
- Roast pork belly for 30 minutes on a baking rack on top of a sheet tray with fat side up. (Note: for easy clean up use a piece of tin foil to cover the sheet tray.)
- Reduce heat to 275 degrees Fahrenheit and roast for an additional hour or more until tender, but not soft.
- Remove from oven and let cool to room temperature.
- Wrap tightly in plastic and refrigerate until chilled.
- Once chilled, slice into thick pieces and brown until crisp.
Tomato Jam
- In a small nonreactive heavy bottom pot, combine all ingredients.
- Bring mixture to a boil and then reduce heat.
- Simmer, uncovered, until reduced to a jam-like consistency and there is no excess liquid visible. Stir occasionally.
- Remove from heat and let cool at room temperature.
- Store refrigerated.
Caramelized Shallots
- Peel shallots and cut lengthwise into 1/8 inch slices.
- Heat oil in a small sauté pan over medium heat.
- Add the butter and shallots.
- Sprinkle with sugar and add salt and pepper to taste.
- Cook shallots until they begin to brown evenly, reduce heat to low and continue to cook until soft and rich in color.
- Serve at room temperature.
- Slice baguette into 1 inch thick bias cut slices.
- Lay out slices on a greased sheet pan and drizzle with olive oil.
Crostini
- Bake in a 350-degree oven until lightly browned and toasted.
Assembly
- Top the crostini with the browned pork belly, then tomato jam and a few caramelized shallots.
- Garnish with bias-cut scallions or chopped parsley.
